A refreshing way to get all the flavours in, this diverse dish will have you energised and satisfied

INGREDIENTS

For the noodles:

2 large courgettes

2 large carrots

100g buckwheat noodles

1 X red pepper, cut into very thin strips

handful sesame seeds

30g cashew nuts

10g fresh mint leaves, finely chopped

For the sauce:

9 TBS olive oil

15g fresh coriander

3 TBS almond butter

2 TBS tahini

1 TBS tamari

juice of 1 lemon

3 garlic cloves, crushed

1 TSP cayenne pepper

METHOD

Peel the courgettes, then use a vegetable peeler to peel the flesh into strips around the core – I normally discard the seedy centres, as they’re hard to peel. Do the same with the carrots

Cook the noodles according to the packet instructions

Meanwhile, make the sauce. Simply place everything into a blender or food processor with 9tbsp water and whizz until smooth

Once the noodles have cooked, drain and let them cool for a few minutes

Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top